Roes on toast recipe
information
serve white pepper in pale-coloured dishes: black pepper spoils the colour of the finished dish.
Grilled streaky bacon rolls may be served with the roes.
Soft roes break up easily and need careful cooking in a non-stick pan.
ingredients
500 g (1 lb) soft cod roes, defrosted if frozen
75 g (3 oz) margarine or butter
1 tablespoon lemon juice
1 tablespoon chopped parsley
salt and freshly ground white pepper
4 large slices bread, crusts removed
75 g (3 oz) margarine or butter
1 tablespoon lemon juice
1 tablespoon chopped parsley
salt and freshly ground white pepper
4 large slices bread, crusts removed
To garnish
lemon slices, halved
parsley sprigs
parsley sprigs
method
1. Drain the cod roes on absorbent paper.
2. Melt the margarine in a frying-pan, add the roes and fry fairly briskly for 3-4 minutes, turning the roes several times to brown.
3. Add the lemon juice and parsley and season with salt and pepper.
4. While the roes are cooking, toast the bread and arrange the slices on a warmed serving dish. Spoon a portion of roes with the buttery
juices on to each slice of toast.
5. Garnish the top of each serving with lemon slices and parsley sprigs. Serve at once.
2. Melt the margarine in a frying-pan, add the roes and fry fairly briskly for 3-4 minutes, turning the roes several times to brown.
3. Add the lemon juice and parsley and season with salt and pepper.
4. While the roes are cooking, toast the bread and arrange the slices on a warmed serving dish. Spoon a portion of roes with the buttery
juices on to each slice of toast.
5. Garnish the top of each serving with lemon slices and parsley sprigs. Serve at once.
serving amount
serves 4
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